Try this Savory Country Corn Bread (Tikkar) recipe, or contribute your own.

Still searching for what to cook ?

Name: Savory Country Corn Bread (Tikkar)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: Indian
Ingredients: 8 tb Oil or ghee; 1 1/2 ts Salt; 1 c Flour, corn; 1 sm Onions chopped; finely; 1 md Tomatoes finely chopped; 2 1/2 c Flour, atta or whole wheat; 1 Ginger, fresh 1", peeled; 1 1/2 c Water lukewarm; 2 lg cloves Garlic crushed; 1 Jalapeno pepper seeded; 2 tb Cilantro, fresh

Find the most delicious recipes here

INGREDIENTS

8 tb Oil ; or ghee
1 1/2 ts Salt
1 c Flour, corn
1 sm Onions ; chopped; finely
1 md Tomatoes ; finely chopped
2 1/2 c Flour, atta ; or whole wheat
1 Ginger, fresh ; 1", peeled
1 1/2 c Water ; lukewarm
FLATBREADS & FLAVORS; ALFORD
2 lg cloves Garlic ; crushed
1 Jalapeno pepper ; seeded
2 tb Cilantro, fresh

Tikkar

INSTRUCTIONS

Combine flours and salt in bowl and mix well. Add onion, ginger, garlic, jalapeno, tomato, and cilantro and mix well. Make well in center and pour in water, stirring it into flour. The amount of water you will need will vary. Add more if necessary to form kneadable dough. If dough is too sticky, add a little more atta flour. Turn dough out onto lightly floured surface and knead 4-5 minutes. Wash, dry, and lightly oil bowl. Return dough to bowl and cover with plastic. Let rest 30 minutes. Divide dough into 1 piece per tikkar. On generously floured surface, flatten each piece into disk, flouring both sides. Cover most disks with plastic wrap (do not stack) and set aside. On lightly floured surface with rolling pin, roll out two disks to circles 7" in diameter and 1/4" thick. To cook, heat heavy skillet over medium heat. (Two skillets are preferable, since breads take 15 minutes each to cook.) Transfer a rolled-out bread to skillet. Cook 7 minutes, until bottom is covered with brown speckles. Turn and cook other side for same length of time. Brush 1 ts oil or ghee on top of bread. Turn bread over and fry 1 minute, until golden brown. Brush other side with oil or ghee, flip, and fry 1 more minute. Transfer bread to plate. If possible, serve at once, while you continue to make the other breads. Alternatively, wrap in cloth to keep warm. Authors comments: This thick, savory flatbread is characteristic of many breads in the western part of India. The dough is laden with chiles, fresh cilantro, ginger, onion, and tomato, and it comes out (as you might expect) like a wonderfully savory meal in itself. It doesnt rise or puff up. Instead, just as the end of cooking, ghee or oil is brushed on both sides of bread, so that it ends up tasting up almost as if it had been fried. There is nothing fine or delicate about this bread; it is simply very good. Sylvias comments: I was DYING to make something from this book, and the snow was too deep to get into town, so I made some substitutions. I used regular all-purpose flour instead of atta flour, and ground ginger and coriander instead of fresh ginger and cilantro. I skipped the jalapeno, of course! but substituted chili paste. And since I prefer it, I sauteed the onions in a little oil before mixing them in. I mixed and kneaded it in my breadmaker and added almost 1/2 c extra flour to get it to a rollable consistency, then let it rest in the breadmaker. The tomatoes did disappear, Ill use more next time. Cooking it was interesting. I managed to not see the part about rolling it 1/4" thick and rolled the first one out THIN. It burned long before 7 minutes in a dry skillet. So I added a thin layer of oil, let it heat, and cooked the next thin one 5 minutes in the oil -- DELICIOUS! Even my tomato-hating, onion-hating, spicy-hating kids loved it. As I rolled and cooked, I eventually noticed it was supposed to be thicker and did so, but I could NOT find a heat that would cook the thick dough in my good cast-iron skillet without burning them! Low, it didnt cook; medium, it burned; and I couldnt find a medium-low that would logically have cooked it without burning. (danged gas stove!) Anyway, Ill stick with rolling em thin and cooking em 4-5 minutes, its an authentic Indian cooking style even if not for this particular bread. Tyops courtesy of Sylvia Steiger, SylviaRN (at) CompuServe (dot) com Posted to MM-Recipes Digest V4 #14 by tobbs@earthlink.net on May 26, 99

NOTES

Alert editor

Savory Country Corn Bread (Tikkar)

8 tb Oil or ghee
1 1/2 ts Salt
1 c Flour, corn
1 sm Onions chopped; finely
1 md Tomatoes finely chopped
2 1/2 c Flour, atta or whole wheat
1 Ginger, fresh 1", peeled
1 1/2 c Water lukewarm
 FLATBREADS & FLAVORS; ALFORD
2 lg cloves Garlic crushed
1 Jalapeno pepper seeded
2 tb Cilantro, fresh

Combine flours and salt in bowl and mix well.  Add onion, ginger, garlic,  jalapeno, tomato, and cilantro and mix well.  Make well in center and pour  in water, stirring it into flour.  The amount of water you will need will  vary.  Add more if necessary to form kneadable dough. If dough is too  sticky, add a little more atta flour. Turn dough out onto lightly floured  surface and knead 4-5 minutes. Wash, dry, and lightly oil bowl. Return  dough to bowl and cover with plastic. Let rest 30 minutes.    Divide dough into 1 piece per tikkar.  On generously floured surface,  flatten each piece into disk, flouring both sides.  Cover most disks with  plastic wrap (do not stack) and set aside.  On lightly floured surface with  rolling pin, roll out two disks to circles 7" in diameter and 1/4" thick.  To cook, heat heavy skillet over medium heat. (Two skillets are preferable,  since breads take 15 minutes each to cook.) Transfer a rolled-out bread to  skillet.  Cook 7 minutes, until bottom is covered with brown speckles. Turn  and cook other side for same length of time. Brush 1 ts oil or ghee on top  of bread. Turn bread over and fry 1 minute, until golden brown. Brush other  side with oil or ghee, flip, and fry 1 more minute.  Transfer bread to  plate.  If possible, serve at once, while you continue to make the other  breads.  Alternatively, wrap in cloth to keep warm.    Authors comments: This thick, savory flatbread is characteristic of many  breads in the western part of India.  The dough is laden with chiles, fresh  cilantro, ginger, onion, and tomato, and it comes out (as you might expect)  like a wonderfully savory meal in itself.  It doesnt rise or puff up.  Instead, just as the end of cooking, ghee or oil is brushed on both sides  of bread, so that it ends up tasting up almost as if it had been fried.  There is nothing fine or delicate about this bread; it is simply very good.    Sylvias comments: I was DYING to make something from this book, and the  snow was too deep to get into town, so I made some substitutions. I used  regular all-purpose flour instead of atta flour, and ground ginger and  coriander instead of fresh ginger and cilantro.  I skipped the jalapeno, of  course! but substituted chili paste.  And since I prefer it, I sauteed the  onions in a little oil before mixing them in. I mixed and kneaded it in my  breadmaker and added almost 1/2 c extra flour to get it to a rollable  consistency, then let it rest in the breadmaker. The tomatoes did  disappear, Ill use more next time. Cooking it was <ahem> interesting. I  managed to not see the part about rolling it 1/4" thick and rolled the  first one out THIN.  It burned long before 7 minutes in a dry skillet. So I  added a thin layer of oil, let it heat, and cooked the next thin one 5  minutes in the oil -- DELICIOUS! Even my tomato-hating, onion-hating,  spicy-hating kids loved it.  As I rolled and cooked, I eventually noticed  it was supposed to be thicker and did so, but I could NOT find a heat that  would cook the thick dough in my good cast-iron skillet without burning  them!  Low, it didnt cook; medium, it burned; and I couldnt find a  medium-low that would logically have cooked it without burning. (danged gas  stove!)  Anyway, Ill stick with rolling em thin and cooking em 4-5  minutes, its an authentic Indian cooking style even if not for this  particular bread.    Tyops courtesy of Sylvia Steiger, SylviaRN (at) CompuServe (dot) com    Posted to MM-Recipes Digest V4 #14 by tobbs@earthlink.net on May 26, 99

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Tikkar (164g)
Recipe Makes: 8

Calories: 321
Calories from Fat: 126 (39%)

Amt Per Serving		% DV

	Total Fat 14g	19 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 1.6g
Cholesterol 0mg		0 %
Sodium 7.3mg		0 %
Potassium 227.4mg		6 %
Total Carbohydrate 44.3g		13 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 41.9g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 321

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this weekend

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!